Zucchini Corn Fritters

Crispy and fresh, zucchini corn fritters just taste like the flavor of summer. Simple, savory, and just as suited for a snack, appetizer, or a light dinner!

Course Side Dish, Snack

Cuisine American

Keyword corn fritters, corn side dishes, fried recipes, fritters, Zucchini Fritters, zucchini recipes

Prep Time 20

Cook Time 20

Total Time 40

Servings fritters

Calories 93kcal

Author Kathleen

Ingredients

2 cups zucchini grated with skin on
1 cup corn cooked corn kernels or canned sweet corn
2 large eggs
½ cups all-purpose flour
1 cup cheddar mild or sharp, grated
1 medium garlic clove minced
¼ cups green onions or chives chopped
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon sweet paprika
¼ teaspoon cumin
½ teaspoon seasoned salt

Instructions

Grate the zucchini and transfer it to a colander. Season with a teaspoon of salt and let stand for 15-30 minutes. Press down on the zucchini (2 cups) to remove as much liquid as possible. Lay zucchini out on a clean dish towel and wring towel to squeeze out more moisture, Repeat with another clean towel until no more liquid comes out.
Transfer zucchini to a large bowl and add all the rest of the ingredients. Stir until thoroughly combined.
Heat a little cooking oil in a non-stick skillet over medium heat. Add about 1 heaping tablespoon of batter to the pan and cook for 4-5 minutes on each side or until crispy and golden brown. If you want more uniform shapes, spread out the batter quickly with the back of the spoon and even out the edges into a round shape. Cook fritters in batches and keep warm in a preheated oven at 400°F until ready to serve.
Serve warm with parsley or green onions, sour cream, or ketchup.

Notes

Use the coarse side of the grater rather than the fine.
After placing the batter mixture in the skillet, press them down with a spatula or the back of a spoon to help them hold together better.
Since you'll be cooking these in batches, place them on a parchment paper-lined baking sheet after you fry them, and keep them warm in the oven.
Try to squeeze as much as a possible excess liquid out of zucchini, this will ensure the fritters are not soggy and crisp.
You can also add 1 teaspoon of baking powder to make them slightly thicker and even crispier, but it is not essential.
Smaller fritters cook better and are crispier than thicker ones. 1 tablespoon makes one small crispy fritter.
Corn - you can use sweet corn, frozen corn, or freshly cooked (grilled, baked, or boiled) corn on the cob and cut the kernels off.

Nutrition